Remove the tofu from the packaging and put a heavy object on it. I used a big vessel then added my mortar and pestle for about 5 minutes. (see notes )

Cut the tofu in thick 1/4 inch thick blocks. I have cut them lengthwise.

Mix all the marinade in a big flat-bottomed bowl. The Piri Piri has salt and hence I have not added.

Dredge the tofu in the marinade and set aside to marinate for at least 1/2 an hour. I left mine overnight.

When ready to serve grease the pan with the oil and lay the tofu slices on the pan.

Heat the tofu until it browns to your satisfaction. Flip and fry again on the others side.

I have left them soft as we prefer them soft but you can fry till crisp on both sides.

Serve on a bed of salad. I have used mushrooms marinated in Piri Piri and cooked in its own juices, red cabbage and tomatoes.

Recipe Notes

You could then wrap the block of tofu in a kitchen towel and still let it drain for say 30 minutes after which you can squeeze the water out holding the tofu lengthwise in your palms and pressing. I did nothing of this but straight cut it up.

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